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Pineapple Upside Down Cake Recipe

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This recipe for Pineapple Upside Down Cake, by , is from Grandma's Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Linda Lutes
Added: Tuesday, November 4, 2008

Category:
Category:

Ingredients:  
Ingredients:  
Prepare in a 12 inch fry pan
2 tbs. butter
1 c. brown sugar
1 small can of pineapple slices
1 small jar candied cherries
CAKE PREPARATION
1 c. granulated sugar
1 c. flour
2 eggs--beaten
1 tsp. vanilla

Directions:
Directions:
Melt 2 tbs. of butter in a 12" frying pan with 2" sides. Add brown sugar and mix well. Spread mixture over the bottom of a pan. Remove from heat. Drain the juice from the canned pineapple, arrange the pineapple slices around the edge and the middle of the pan. Push the pineapple firmly into the pan. Place one cherry in the center of each pineapple slice. CAKE BATTER: Separate the eggs, beat the egg whites until they form stiff peaks. Set aside. In another bowl beat the egg yolks, add sugar. Fold the egg yolk mixture into egg whites. Blend well. sift baking powder with the flour and alternate the addition of flour and the 3/8 cup of milk to the egg mixture. (Add a little flour first to the egg mixture and fold flour into eggs. Follow this by adding a little milk and blend it into the egg mixture. Add vanilla. Pour the batter on top of the pineapple slices. Bake in preheated oven at 350 for 30 to 35 minutes. Cook cake for 15 minutes. Place serving plate on top of fry pan and turn up-side down. Remove fry pan from cake by lifting it up. Pineapple and brown sugar mixture should be on top of the cake. SERVE: cut into pie shaped wedge with whipped cream on top.

Number Of Servings:
Number Of Servings:
10
Personal Notes:
Personal Notes:
Source:Dee Tucker, Cook Book

 

 

 

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